1. Soak fresh Yaozhu in clear water and remove the hard ribs. (After careful observation, it is found that there are a small number of prominent hard ribs on Yaozhu, and the taste is hard, so it is best to remove them in advance. )

2. Pour a proper amount of water into the pot, add scallops, cook and remove.

3. Beat the eggs in the bowl, add salt and divide them into egg liquid.

4. Pour in cold boiled water. The ratio of water to egg liquid is 2: 1. )

5. Sift the egg mixture into the bowl.

6. Put it into the Taji pot, turn to medium heat after the fire is boiled, steam for 10 minutes and then take it out.

7. Scoop in the cooked scallops. Steam for about 2 minutes.

8. Sprinkle with chopped green onion and pour with soy sauce.